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Prawn tacos

Tortillas are swapped out for lettuce cups in this healthier version of the classic taco shared with you from My Food Bag. Prawns are a lean, quick-to-cook protein and super delicious to boot. Paired with flavours like paprika, coriander, lime, mint and cumin, they’re simply irresistible.

Quick, easy, and so delicious, these prawn tacos by My Food Bag are sure to be a big hit this summer. This image shows grilled prawns spilling out from a lettuce cup with shredded red cabbage, lime quarters and coriander leaves.
TIME TO MAKE1 - 2 hours
TIME TO MAKE1 - 2 hours


  1. Before you start. If using a BBQ, preheat the grill or hot plate to medium-high.
  2. Prep prawns. Pat the prawns dry and place them in a large bowl. Mince garlic and add to bowl with prawns and remaining ingredients (except oil). Leave to marinate for 30-60 minutes.
  3. Prep garnishes. Thinly slice cabbage, separate baby cos lettuce into cups and cut lime into wedges. Pick herbs and set all aside for serving.
  4. Cook prawns. Heat oil in a large fry pan on high heat. Cook prawns in batches for about 2 minutes on each side until just cooked through. Transfer to a serving bowl or plate. Alternatively, cook prawns on the BBQ.
  5. Serve. Fill lettuce cups with prawns, cabbage, coriander and mint. Serve lime wedges on the side for squeezing.


  • To keep costs down, use frozen prawns instead of fresh prawns.
  • Instead of lettuce cups, you could use mini tortillas or larger wraps.
  • You could use lemon if you don't have fresh lime.
  • 600 g
  • 2 cloves
    garlic, minced
  • 2 tsp
    smoked paprika
  • ½ tsp
    dried oregano
  • ½ tsp
  • ½ tsp
    dried coriander
  • lime, zested and juiced
  • 2 tsp
    To serve
  • ½ 
    red cabbage, thinly sliced
  • baby cos leaves, separated into cups
  • limes, cut into wedges
  • bunch coriander leaves
  • 2 tbsp
    mint leaves
Per serve
  • Energy
  • Total Fat
  • Total Carbohydrate
  • Protein